Gingerbread cookies are a classic holiday treat that never goes out of style. But if you’re short on time or don’t want to fuss with measuring out all the ingredients, Betty Crocker’s Gingerbread Cookie Mix is the perfect solution. With just a few additional ingredients, you can have delicious gingerbread cookies in no time. In this article, we’ll share some of our favorite Betty Crocker Gingerbread Cookie Mix recipes that are sure to impress your friends and family.
Ingredients
- 1 package Betty Crocker Gingerbread Cookie Mix
- 1/3 cup vegetable oil
- 1 egg
- 2 tablespoons water
- Optional: decorating supplies like icing and sprinkles
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the gingerbread cookie mix, vegetable oil, egg, and water until a dough forms.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Cut out your desired shapes with cookie cutters and place them on an ungreased cookie sheet.
- Bake for 7-9 minutes or until the edges are firm but the centers are still slightly soft.
- Let cool on the cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely.
- Decorate with icing and sprinkles as desired.
Nutritional Information
One serving (2 cookies) contains:
- Calories: 170
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 15mg
- Sodium: 95mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Cooking Time
Preparation time: 10 minutes
Cooking time: 7-9 minutes per batch
Equipment
- Mixing bowl
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Cookie sheet
- Wire rack
Serving Suggestions
These gingerbread cookies are perfect for decorating and sharing with friends and family during the holiday season. Serve with hot cocoa or apple cider for a cozy treat.
Variations
- Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves for extra spice.
- Use cookie cutters in different shapes for different occasions.
- For a more grown-up flavor, add 1/4 cup chopped crystallized ginger to the dough.
Substitutions
- Instead of vegetable oil, you can use melted butter or coconut oil.
- For an egg-free version, substitute 1/4 cup applesauce or mashed banana for the egg.
- Use almond milk or soy milk instead of water for a dairy-free version.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Tips
- Be sure to use a floured surface when rolling out the dough to prevent sticking.
- To prevent the cookies from spreading too much during baking, chill the dough for 10-15 minutes before rolling and cutting.
- For a softer, chewier cookie, bake for slightly less time. For a crispier cookie, bake for slightly longer.
Notes
This recipe makes about 20 cookies, depending on the size of your cookie cutters.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days ahead of time and store it in the refrigerator until you’re ready to bake.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Let it thaw in the refrigerator before rolling and cutting.
You can use store-bought icing or make your own by mixing powdered sugar with a little milk or water until it reaches your desired consistency. Add food coloring or flavor extracts for variety. Sprinkles, candy pieces, and edible glitter are also fun options for decorating.
Betty Crocker’s Gingerbread Cookie Mix is a convenient way to enjoy the classic holiday treat without all the fuss. With just a few additional ingredients and some creativity, you can have festive and delicious gingerbread cookies that are sure to impress. Whether you’re making them for a party or just for yourself, these cookies are a fun and tasty way to celebrate the season.